Bardot is now offering a Monday night four-course chef tasting menu. Chef Rhett Vellner’s menu is $45 per person and will change every week. The menu will featureseasonal inspirations and a twist on favorites from the regular offerings.
Vellner says, “I look forward to experimenting with new flavors and ingredients, as well as bringing modern updates to classic French dishes.”
Tonight’s Offerings »
Craig LaBan heads to Northern Liberties to take in the cooking of Rhett Vellner atBardot, the French bar/restaurant from the Pub on Passyunk East’s Dennis Hewlett.
Vellner shows real delicacy in his take on the common beet, salt-roasted in coriander-fennel spice and paired with creamy onion soubise, goat cheese, and the crumbles of a walnut-rye bread streusel (de rigueur these days, as faux “soil”). A crisp fillet of arctic char was also spot-on, with an earthy duo of parsnips (pureed and creamy with ginger; crisped into ribbons) and the surprising fusion spark of funky kimchi.
Two Bells – Very Good
Bardot Cafe: Sophisticated, if a bit faux, French fare in Northern Liberties [Philadelphia Inquirer]
Chef Rhett Vellner is serving an updated fall menu and cocktail selection at Bardot.
The new fall plates include dishes such as House Ricotta with persimmons, dates, radicchio and house-baked semolina; Pastrami Tartine with sauerkraut and 1,000 island dressing on rye; Rabbit Crepe with oyster mushrooms, caramelized grape and frisée; Eggplant Panzanella with lentils, cipollini onions, salsify and romesco; and Spaghettini Noir with squid, chorizo and kabocha squash.
The prices for these autumn-inspired dishes will range from $5 to for Pommes Frites with roasted red pepper aioli to $21 for Arctic Char with Napa cabbage, parsnips, crème fraîche and xo.
Fall cocktails too »
Resurrection Ale House has said goodbye to chef Rhett Vellner who has left the Grays Ferry Avenue beer bar for some time off on his own out West. The new chef will be T.J. Murphy, who has worked at Resurrection in the past.
The menu has been tweaked (falafel burger) but rest assured, the fried chicken remains.
Resurrection is also now closed on Mondays. But what gets taken away is giveth. Sunday night now comes with a happy hour from 6 to 10 p.m. featuring $4 American drafts.
Resurrection Ale House [Foobooz]
Summer vegetables are having a coming out party at Resurrection Ale House. Starting tomorrow, Tuesday, July 2nd, chef Rhett Vellner is launching all sorts of summery dishes. Check out the full menu that is full of melons, raspberries, golden beets and heirloom tomatoes.
Resurrection Ale House Summer Menu (PDF)
Resurrection Ale House [Official Site]
It’s always a nervous time when a longtime chef leaves a neighborhood favorite. That was the situation at Resurrection Ale House when original chef Joe Chmiko left for New York after nearly three years at the Graduate Hospital neighborhood restaurant. But his replacement, Rhett Vellner, has done more than just stay the course. His calamari isn’t the throwaway dish found at so many lesser restaurants, but an intriguing dish of fried polenta and stewed tomatoes. The quinoa and duck confit play well together, revealing more flavor with every bite. Gone are the days of diners getting annoyed each time a dish disappeared from the menu, because now it’s just excitement over what’s coming next. Well, that and relief over knowing that the award-winning fried chicken isn’t going anywhere.
Resurrection Ale House
2425 Grays Ferry Avenue
First appeared in the April 2013 edition of Philadelphia magazine
There once was a time when changes to Resurrection Ale House’s menu were met with dread. Inevitably our favorite dish would disapear and let’s not get started about the time they removed the fried chicken. But that was then and this is now. Now, we look forward to what new menu items will be coming out of Rhett Vellner’s, kitchen. And with this spring menu, we’re seeing asparagus, strawberries, English peas and a meatball sandwich. A meatball sandwich may not say spring but the last time Resurrection was serving a meatball sandwich, it was exemplary.
New menu starts tonight, so check it out before it changes again.
Spring menu at Resurrection »
Fear not, the fried chicken will not be lost.
Leigh Maida and Brendan Hartranft are bringing in their first executive chef at Local 44 this fall and that isn’t the only chef news coming from the couple behind Local 44, Memphis Taproom and Resurrection Ale House.
Resurrection’s chef Joe Chmiko is moving to New York City and Rhett Vellner, already on the staff at the Graduate Hospital bar and restaurant is stepping in as executive chef.
As Vellner adjusts to his new role, the menu will feature some of Resurrection’s favorite dishes including Philadelphia magazine’s Best of Philly 2011 pork sandwich.
Then on Wednesday, September 26th, Resurrection will be celebrating its third anniversary with complimentary samples from the new menu and an impressive special Allagash tap takeover list, including:
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